Ingredients
Scale
- 1 pound baby potatoes halved
- 1 pound boneless skinless chicken thighs
- 1 teaspoon herb and garlic seasoning
- 1 red bell pepper chopped
- 1/4 cup yellow onion chopped
- 1 teaspoon jarred minced garlic
- 4 oz sliced black olives
- 29 oz pureed tomatoes
- 1/2 cup chicken broth
- 2 tablespoons tapioca flour
Instructions
- Place halved baby potatoes in the slow cooker and layer the chicken thighs on top.
- Sprinkle the herb and garlic seasoning over the chicken.
- Add the chopped red bell pepper, onion, minced garlic, and sliced olives to the cooker.
- In a bowl, mix together the pureed tomatoes and chicken broth.
- Whisk the tapioca flour into 2 tablespoons of water until smooth, then mix it into the tomato mixture.
- Pour the tomato mixture over the ingredients in the slow cooker, cover, and cook on high for 3-4 hours or low for 6-8 hours.
Notes
You can substitute chicken thighs with chicken breasts if preferred.
Feel free to add other vegetables like zucchini or mushrooms for extra flavor.
Serve with crusty bread to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 5g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 100mg